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HANDMADE PASTAS, NATURALLY LEAVENED

PIZZA, AND LOCAL VEGGIES.

 
Red by the glass tonight - Castello di Perno Barbera D’ Asti and Fossil & Fawn Pinot Noir from Willamette, OR
“All Leek’d Up” - roasted leeks, caramelized shallot, ranch powder, dill, confit garlic
Bunch of new stuff!! Brussels - apple miso butter, hazelnuts, parsley Tortellini - chicken meatballs, sage butter sauce, spinach ricotta filling “All Leek’d Up” - carmalized shallot, ranch powder, dill, confit garlic (white) De
Thanks @eaterseattle for the write up including all these great spots @sunnyhillseattle @motopizzashop @delanceyseattle @proletariatpizza @lupofremont @tivoli.in.seattle @steviesfamous @postalleypizza @sliceboxpizza_sodo @bardelcorsoseattle @mioposto
New Pizza! Bleu Heeler - roasted leeks, glacier blue, fontina, black pepper
Beautiful fall day baaaayyyyybeeeeee!
New pizza! Flying Sauser II - fennel sausage, stracciatella, oregano, parmesan reggiano
We’ve got 5 new dishes tonight! 🍁 🎃 🍁 Roasted Carrots - spiced yogurt, mint oil, pistachio Gnocchi Sardi - swiss chard pesto, dandelion greens, pecorino bread crumb “October Road” - chanterelles, ‘nduja goat cheese, ore
Get ‘em before the sun’s gone! Our cocktails are chuggable, as well as seasonal so come join us for our Tomato Girl Summer Martini and our Huckleberry Whiskey Smash because when the sun leaves, so will they. Stay tuned for exciting new co
My dawg @marthamdaniels modeling the classic for us!